Here's a new spin on soup that's also easy..from Southern Living Magazine
Curried Coconut Soup
1 1/2 pounds peeled, medium-size raw shrimp (2 1/30 count)
1 extra-large vegetable bouillon cube
2 teaspoons grated fresh ginger
1 (8-oz.) package sliced fresh baby portobello mushrooms
1 (13.66-oz.) can coconut milk
3 teaspoons curry powder
1/2 teaspoon salt
1/4 to 1/2 tsp. ground red pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1. Devein shrimp, if desired.
2. Stir together bouillon cube, ginger, and 3 cups water in a 3-qt. saucepan. Bring to a boil over medium-high heat. Add shrimp, and cook, stirring often, 2 minutes. Add mushrooms and next 4 ingredients, and cook 5 minutes or just until shrimp turn pink. Stir in basil and next 2 ingredients just before serving. Season with salt to taste.
Recipe and picture are the property of Southern Living Magazine